Grilled Beets with Blue Cheese
2-3 bunches of the beets of your choice (about a dozen). We like Chioggia or Golden Beets
1/4 cup and 1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/2 cup of Heritance Pinot Noir
1 tsp of Worcestershire
Either 1 tsp dried, or 1 Tbsp fresh thyme
1/2 cup blue cheese, crumbled
2 Tbsp chopped fresh parsley
Clean and remove tops/bottoms from beets. Peel them and cut into uniform thickness slices - about 1/8-1/4 of an inch.
In a large bowl, combine 1/4 cup of olive oil, salt, pepper, Pinot Noir and Worcestershire, and dried or fresh thyme. Toss beets in mixture until thoroughly covered.
Heat grill to medium hot - not open flame or so hot you can't hold your hand over the grate for a few seconds. Place beets on grill from the bowl. When bowl is empty and beets are on the grill, rinse bowl and return to side of grill. Cook beets 10 minutes (until grill marks on first side, and tender after turning).
After grilling, place beets back in bowl originally used to toss and add another Tbsp of olive oil, and the blue cheese. Toss. Garnish with fresh parsley. Serve warm, or can be made ahead of time and served at room temperature. Recipe provided by Heritance Wines.